Friday, November 20, 2015

Sweet Cinnamon Crisps!

Thanksgiving Day is soon upon us! It's truly one of my favorite many memories! My childhood Thanksgivings were filled with trips "over the mountains and through the woods" to Kittanning, Pennsylvania - not to Grandmother's house, but to the home of my twin great-aunts. The pair of aging teachers would watch anxiously at the window and greet us with cries of "My, Oh! How you've grown!" The dinner we would share was always spectacular, particularly when I now recall how tiny their kitchen was! As our family grew, the celebration moved to Pittsburgh, where my aunt and uncle lived. By then, Dave and I had little ones who became the center of attention (other than the food, of course!). Since we were home schoolers, I used the opportunity for the kids to memorize and recite poetry to entertain the family. In preparing to write this note, I thought it would be appropriate...and share a couple of them with you! 

When my son was four, he chose to recite "The Onion", by C.C.Ward:
      "Tis very sad,," the onion said
        And heaved a little sigh
       "The only faculty I have
        Is making people cry." 
He got a nice round of applause, along with a few laughs for that recitation! His older sister recited "Thanksgiving" by Ralph Waldo Emerson :
      For each new morning with its light
        Father, we thank Thee
      For rest and shelter of the night, 
         Father,we thank Thee
      For health and food, for love and friends, 
         For everything Thy goodness sends, 
            Father in heaven, we thank Thee. 
The family applauded for Kate, too, but in a more sober way. Smiles and nods of agreement went around the room. As you celebrate this very special holiday of remembrance and thanksgiving, may you find joy and gratitude in  even the simplest things. Blessings to you all! 

For roll recipes for your Thanksgiving table, please search our past blog posts - there are some goodies!!! This recipe might make a wonderful pre- or post Thanksgiving treat!   

Cinnamon Crisps!
Think ahead with this recipe – the dough definitely needs to chill!
½ cup warm milk
¼ cup warm water
1 Tbsp/pkg. Red Star Platinum yeast
2 Cups unbleached, all-purpose flour
1 Tbsp + 1 tsp. sugar
½ tsp. salt
½ cup (one stick) cold butter
1 egg yolk, beaten

2 Tbsp. butter, melted
1 Cup sugar
1 Tbsp. cinnamon
(waxed paper)

½ Cup sugar combined with 1 ½ tsp. cinnamon
4 Tbsp. butter, melted
½ Cup chopped pecans

Place the warm liquids in the EZ DOH bucket, along with the yeast. Stir to dissolve. In a separate bowl, mix the dry dough ingredients, then cut in the butter (I have a food processor, so I just let it do this work) . Add this to the yeast mixture, along with the egg yolk. EZ DOH-it until everything is well-combined – the mixture will be sticky! Cover and place in the frig for at least 2 hours (I just chilled mine overnight)

Remove dough from the frig and knead slightly. Let it rest for 10 minutes. Roll into an 18x10” rectangle and brush with the 2 Tbsp. melted butter. Combine the cinnamon & sugar and sprinkle evenly over the rectangle. Starting at the long side, roll up the dough jelly-roll style and pinch edges to seal. Cut into 18- 1” slices. Combine the remaining sugar and cinnamon (topping) and sprinkle a small amount onto a piece of waxed paper. Place a slice on the cinnamon sugar, cover with waxed paper and roll into a 4-5” circle. Place sugared side down on an ungreased cookie sheet and brush with melted butter. Sprinkle with chopped pecans and cinnamon sugar. Continue with remaining slices. Bake at 375 for  10-14 minutes until golden. 


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